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Flying Dog Brewery ties together American craft beer flavors with traditional holiday foods
DENVER, CO October, 2007 - Flying Dog Brewery is one of the many craft breweries participating in the national program called Craft Beer and Food for the Holidays This free program organized by the Brewers Association, highlights the ways in which beer styles […]
Hello folks.
I want a nice malty ESB, but not overly sweet. Plenty of head retention (thats why I have the flaked barley).
I don’t want it very bitter, but I do want some hop flavor, that why I have 1oz fuggles at 15minutes.
I have a sack of Canada Malting Pale Ale malt, and this is my first recipe with it. I am limiting myself to this base malt.
The final product will be kegged.
I used Beer Tools Pro to do the recipe. Does it look sane? I happen to have the yeast, and I have heard it is pretty good.
Any input greatly appreciated!
I will be brewing this in the next couple days (probably Halloween actually).
Forecheck ESB
8-C Extra Special/Strong Bitter (English Pale Ale)
Size: 5.24 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 184.94 per 12.0 fl oz
Original Gravity: 1.056 (1.048 - 1.060)
|==================#=============|
Terminal Gravity: 1.014 (1.010 - 1.016)
|==================#=============|
Color: 12.9 (6.0 - 18.0)
|=================#==============|
Alcohol: 5.46% (4.6% - 6.2%)
|================#===============|
Bitterness: 43.88 (30.0 - 50.0)
|===================#============|
Ingredients:
10.0 lbs Pale Ale Malt
6.0 oz Victory® Malt
4.0 oz 2-Row Caramel Malt 30L
4.0 oz 2-Row Caramel Malt 120L
4.0 oz Barley Flaked
1.0 oz Centennial (10.0%) - added during boil, boiled 60.0 min
1.0 oz Fuggle (4.8%) - added during boil, boiled 15.0 min
1.0 ea Fermentis S-04 Safale S-04
Schedule:
Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:33:40 Mash In - Liquor: 3.48 gal; Strike: 164.6 °F; Target: 152.0 °F
01:33:40 Saccharification Rest - Rest: 60.0 min; Final: 152.0 °F
01:40:37 Mash Out - Heat: 7.0 min; Target: 168.0 °F
02:25:37 Sparge - Sparge: 3.55 gal sparge @ 170.0 °F, 5.72 gal collected, 45.0 min; Total Runoff: 5.86 gal
Results generated by BeerTools Pro 1.0.28
Cheers!
Russ
Thx for letting me be the guest starter… 
For me, I’ll be making a clone of Cooper’s Best Extra Stout from the recipe in Clone Brews. It’ll be the extract version. I’ll be moving my operations inside my screened in porch since it’s supposed to keep raining here in Va. through tomorrow morning. We need the rain though.
Bill
Posted: by wcbcruzer (10 hours ago)
I live Cumming GA which is about 30 mins North of Atlanta and I am just curious if there a many BB members in my area 
Posted: by Cfahooligan (18 hours ago)
I just stopped at Oahu’s only brew shop yesterday, to find it will close on 10 Nov 07. No one so far has bought it from the owner. So really makes a crisis from all grain brewing. Shipping cost of grains by ups, fedex, uspc makes it unbareable. If any viewers of this post have suggestions, be greatly appreciated.
As many of you know from a couple of other threads recently, there is a new mill on the market. It is the Monster Mill from Monster Brewing Hardware. The owner (Fred Francis) has asked me do do a review of the new mill and let yall know what I think. I was happy to do it since there has been some interest surrounding this mill, and hey, I get to play with the new toy first.
First the caveats and disclaimers, or at least the things to know.
1. Yes, Fred is a friend of mine. However, I told him if I was going to review the mill, it would be an honest open review. He told me he that was what he wanted.
2. I am in no way getting compensated for the review, and when I am done, I am giving it back…..unless I brek it. Then I am buying it. 
3. I currently have a CrankandStein 3-roller mill that I love and anticipate that I will use the rest of my brewing days. Because it is the only mill I have ever owned, it is my only comparison point. If the other mill manufacturers want to loan me one, I would be glad to do more comparisons. Also, if I make comments about the C&S, it is only a comparison. I am not trying to belittle it or add to the drama that is already surrounding these two mills. Again, it is my only frame of reference.
4. Speaking of the drama, I don’t want to entertain any of it here. There are other threads for that. This is about the first look at the new mill.
Blah blah blah. Let’s get to the good stuff.
So I got the new mill this afternoon, and my very first impression even before opening the box was “this thing is freakin heavy!” So I proceeded to open the box and take a few pics.
So then I pulled out my scale. I just had to check. It tips the scales at about 7.5 pounds!
After that I got my C&S three roller and took some pictures for comparison:
I have begun making a base and all so that I can grind some grain and actually test it. Unfortunately I have company this evening, so I will not be able to get any farther with the review. So stay tuned for the next installment. I will actually begin doing review and commentary probably tomorrow or Sat.
If you have any questions about the mill or what I am doing or want more/different pictures, just let me know.
Posted yesterday on probrewer.com
It has been quite the crazy year. The world is plain and simple short of hops for all the brewing needs. Good news is that we are working on getting bits and pieces as they become available, but I must say this has been very hard. European brewers are offering incredible amounts of money for the US supply and while I can get some hops, many are being sold elsewhere in the world. I will be on the BA “Power Hour” on November 1 at 10:00 AM Pacific Time to explain some of the situation. As you can guess, it isn’t easy.
Bottom line is there will be some hops available, but don’t count on them always being the variety you want. Many hops just aren’t keeping up with demand and farmers are having difficulty getting acres into the ground. The acres that are being planted are mainly high alpha hops as they are getting by far the biggest amount of return to the grower. I am already seeing some aroma acreage being taken out. Doing our best to keep aroma hops in the ground, but is a tough battle. The main reason is aroma hops generally have a more poor yield than high alpha hops and worldwide there is a strong demand for alpha hops.
I will be doing a powerpoint for the November talk and will see if I can get some of this put on this forum. Must work on that tonight.
Cheers,
Ralph Olson
www.Hopunion.com
Been working all afternoon to try and figure out where we are in the world of hops. Everyday, I do try to find a few more that might be available and I do have some success, but must admit it isn’t easy. For those of you on the Hopunion “Wish” list, there will be good news and bad news. The good news is that many of the requests can and will be filled. Bod news is not all of the varieties will be available. There is a short supply in the world and I will say other places in the world want our hops bad and are willing to do just about anything to get them. When we do call you regarding the wants do keep in mind that there are many substitions that can be used. My main motto now is “Do you wnat hops in your beer or not”. It does say a lot about the situation. Don’t get too hung up on a variety if it is not available, but concentrate on what else can be used. Many are fairly close to each other and all hops do make beer! Meanwhile I do open a new door every day or so and this means a hop that is out today, might be available tomorrow. Some hops that are going to be hard to get would be Centennial, Chinook, Crystal, Horizon, Magnum, Liberty, Millenium Newport, Nugget, Palisade, Santiam, Simcoe, Warrior and WIllamette. Also others will have some degree of hope and some we are looking pretty good on. I am working on getting more Chinooks and maybe Nugget. They would be a good example of not here today, but mabe tomorrow. Going to have the girls start calling next week regarding the list. Call us if you are not already on it.
Europe is extremely tight, but have made a few deals this week and can do more. Problem is I am paying very high prices and this can make life difficult with me and my banker. For example I can buy some German Select and Tradition today, but the price will have to be areound $15 per lb for me to get by. I am going to buy some, but you get the idea that spending this kind of money isn’t easy. Anyway a little insight into my world. It is about 8:30PM and I am going home to eat, go to bed and then come back to work. Exciting life indeed!! Just remember, “There will be Hops”!
Cheers,
Ralph Olson
Hopunion LLC
I currently use a 3 gallon round rubbermaid cooler for a mash tun for my 2.5 gallon AG brews has anyone here used a 5 gallon cooler with any sucess for 5 gallon batches? I already have the round 5 gallon here so it wouldn’t be any added cost, but if it’s tight I can always go back to Wal Mart and get the 48 qt. Just wondering what the general concesus was. I know alot of you have the great big coolers for mashing, but if I can get this done for basically free, what the heck, right? 
The only thing we like doing more than making beer here at Flying Dog Brewery is gambling. With our Colorado Rockies being in their first World Series, our friends at Harpoon Brewery in Boston approached us with an intriguing proposition. Should the Red Sox luck out and win the World Series, Flying Dog would have […]
I’ve been doing extract with specialty grains for a little over a year now. I’m considering taking a step toward AG by doing a Mini Mash in my next couple of recipes.
Does a partial mash really increase the quality of a brew over extract + specialty grains? It will definitely add some time to my brew day so i just want to make sure that steeping a couple pounds of base malts is really worth it.
Thoughts?
Thinking of a small 3 gallon batch SS fermenter that may function like a conical!
Its funny how everything I look at has possibilities for my brewing habits..
My neighbor gave me his mini fridge that’s been collecting dust in his garage for 2 years. I think it will fit 2 corny’s, but it has the cheap metal ice maker area at the top of the fridge that is attached by 4 screws that needs to be removed to get the kegs to fit. There is a single tube going through the back of the fridge into this metal, so it seems that it’s sending some refrigerant through it. Can I just bend this thin metal out of the way, being careful not to kink or burst the tubing, or can I completely remove it and cap the tubing? I seem to remember a thread a month or two ago about somebody bending it out of the way, but I can’t seem to find it. I can take pics tonight if it helps. Thanks.
I’ve got an empty on of these:
Should work pretty good right? I plan on tailgating this weekend, but only have homebrew in kegs.
Ok so for a while I have wanted to brew a beer of the past. Kind of like Dodfish’s Chateau Jiahu and Newcastles Tutankhamen Ale. SO I have been doing some research and have put together some of the info below for you guys to take a look at and help me formulate a recipe. I want to try and do this as authentic as possible. Use as little modern brewing equipment as possible. Maybe even ferment in a clay pot of some sort, so please take a look below and feel free to add any info you know of or questions you have.
Egyptian Beer
1.Legend teaches that Osiris taught humans to brew beer
2.The elite and hoi polloi alike enjoyed beers with names like Joy Bringer, the Beautiful and Heavenly
3.A microscopic analysis of beer residues, she said, indicated a more elaborate brewing process, blending cooked and uncooked malt with water and producing a refined liquid free of husk
(It was thought that egyptian beer was brewed with bread, but that thought is now being challenged)
4.The microstructure of the residues Dr. Samuel concluded, “is remarkably similar to that of modern cereal foods
5.Both emmer and barley - not barley alone, as previously thought - were used for brewing. No flavorings have been detected in the beer residues
6.Emmer is also called Farro.
7.The cooking made the grain more susceptible to attack by the enzymes that convert starch into sugars. This batch was then mixed with sprouted but unheated grains in water. Yeast was added to the combination of sugar and starch in solution, and this fermented to make beer
8.Earlier this year, Dr. Samuel and Dr. Barry Kemp, a Cambridge Egyptologist, in collaboration with a British brewery, brewed an ale according to the recipe inferred from this recent research. The beverage was slightly cloudy with a golden hue
9.Dr. Samuel was called in to analyze beer making vessels in the palace kitchen as well as the dregs and starchy remnants found in the remains of clay brewing pots found in homes in the ancient city
10.The water is free from phosphates and modern agri-business chemicals. Only a small amount of gypsum was needed to harden it to Edinburgh levels.
11.S&N’s experts chose a fast fermenting strain from the National Yeast Collection in Norwich, also in eastern England, that works at a high temperature, as ambient temperatures would have been warm in the New Kingdom
12.The flavorings in the S&N beer are an educated guess,” she admits. “We used coriander because we know it grew widely in Ancient Egypt in the Nile Valley and was also used in baking.” Juniper was also used, with both ingredients added in small amounts in the kettle
Yeast
In order to understand the brewing process in ancient Egypt, a new folkloristic approach was extensively investigated using the current traditional, home-produced alcoholic foods and beverages found in Asia, Africa, and Latin America. In contrast to modern beer brewing utilizing malt amylases, traditional alcoholic foods in these regions commonly use a microbial starter or ‘koji’ containing amylases from microbial sources to degrade cereal-based starch. Studies revealed that the beer bread of ancient Egypt was a good starter that ‘protected’ beer from the damaging effects of contaminating microflora and that could also adjust the microflora of the starting mash. It was concluded that the folkloristic fermentation methods still in use today are more closely associated with the ancient Egyptian brewing process than with modern brewing technologies.
I just used this yeast for the first time in what was supposed to be a clone of Bell’s Two Hearted. Unfortunately the beer is a disappointment. The centennial hops just aren’t coming through the way that i had hoped for. Something is definitely missing.
Of course there are a number of factors that could have caused this beer to fall short of expectations. But the #1084 is the one factor in this brew that was new to me. My process was the same as always.
What do you all think of the #1084, particularly in an IPA? I was surprised that this recipe called for it as I generally associate 1084 with Stouts.
Recipe from Northern Brewer
1 lbs. Briess Caramel 40
9.15 lbs. Gold Malt Syrup
1 oz. Centennial (60 min)
1 oz. Centennial (20 min)
2 oz. Centennial (5 min)
1 oz. Centennial Hops (dry hop)
Wyeast #1084 Irish Ale Yeast
Posted: by dogman (20 hours ago)
I’m heading down to NY Friday to get some stuff and I wanted to pick up some beer that we can’t get here. What would be in your top 6-pack of micros?
I have a Flanders Sour Brown ale in primary right now and I will be adding WLP655 when I rack over to secondary. I am planning on using the yeast cake from that secondary for a Lambic next. I know that the 655 takes a long time to contribute to the flavor but how long does the beer need to sit on the yeast? Won’t the bugs continue to get stronger after I bottle? Or does the Brown need to be on the yeast in secondary for a long time?
Posted: by MrThursday (24 hours ago)
For 133 we had the good fortune of recording a show in Bend, Oregon with Tonya Cornett. She is the head brewer at Bend Brewing Company. We sat down and consumed her entries for the GABF which she was preparing to depart for. GBS Alumni KB joined us for the show and […]
The wet Spring here in Texas has produced a bumper crop of pecans. With five trees I’m overrun with them, but man are they tasty! 
I was reading Harold McGee’s “On Food and Cooking” the other night and he mentioned a Native American concoction made from Fermented Pecans. I did a web search and found only this:
Anybody have any thoughts on how I could go about making such a beverage?
Cheers,
OM
On July 21st, 2007 the Aspen Institute hosted the First Annual Hunter S. Thompson Symposium. The event was hosted by Hunter’s son Juan Thompson and celebrated Gonzo journalism as well as Hunter’s book Fear & Loathing on the Campaign Trail ‘72 that forever changed American political reporting. Journalists Carl Bernstein, Michael Isikoff of Newsweek, Loren […]
The chest freezer I use for a kegerator died and I called for a special pickup from my trash service. It was going to cost $75 to have it hauled off since it has refrigerant in it. I set it out last night. This morning two guys in a pickup with a flat bed trailer came by and picked it up. They loaded it and left and didn’t ring the doorbell to collect payment. I thought that was funny.
Well…the guys from the trash service just came buy to pick up the freezer. Looks like I got rid of the thing for free! 
So word to the wise, set your junk out for a few days, then call to have it hauled off if nobody takes it. I never suspected someone would take a broken chest freezer, but you never know.
I’m looking to measure out my water mineral/salt additions which are in grams. Now, I need something accurate enough so I can get exactly the water profile I’m looking for. Can anyone recommend a good, accurate scale?
Thanks!
Al
I do a little part-time work at a Country Club shakin’ pans and last night we hauled a broke down double door reach-in out back. I was told that they were going to haul it away 
I am thinking I might be able to get it for free. It will not cool any more, and they are tired of slapping band-aids on it. They are planning to upgrade most of the appliances/kitchen in the near future but they are targeting the bigger need items that are mobile.
This thing is huge! A least 6 ft wide, SS Double-door, w/ roll in access for rolling racks, compressor on top (read top heavy). Exterior is in good shape only minor dents from years of use, inside the same w/ no rust, just dented pretty heavily, and on casters.
I am going to see if I can get it working on the cheap. My neighbor has a freind in the commercial refridgeration biz, I might chat him up. I guess the compressor is shot. I will ask more today.
Any one have any SWAGs on what it may cost to get it running? I understand that there is a considerable who knows surrounding it. Leaking lines, bad compressor, condenser, ect.
I went downstairs last night to pull a pint and realized I hadn’t labeled my taps recently. So I opened the kegerator to see what was hooked to what…
…and found ca. 4G of APA on the floor. 
I pulled some of that keg with my BeerGun for a growler on Sunday and apparently, I didn’t get the QD for the tap seated correctly. The beer leaked out around the QD.
Luckily, I’ve been brewing a lot lately, but I’m still mourning the loss — that was a pretty good beer and the dry hops were just starting to come on strong.
Sigh,
EH
The people at Victory are awesome and they know how to have a good time, so check out their Halloween event coming up very soon! This event update is taken from the Victory website…
Event Details
Come out and join the fun as Victory releases their 2007 version of VBC fan favorite, Hop Wallop. It happens on […]
